Is this the year kale chips and baby cupcakes lose their cool? What about Sriracha, quinoa and ridiculous cake pops? The National Restaurant Association
surveyed nearly 1,300 chefs to find out what's hot for 2014, and what's as tired as a 1998 sun-dried tomato bagel. less

Is this the year kale chips and baby cupcakes lose their cool? What about Sriracha, quinoa and ridiculous cake pops? The National Restaurant Association surveyed nearly 1,300 chefs to find out what's hot for ... more

Photo: -

Is this the year kale chips and baby cupcakes lose their cool? What... Photo-5698151.77379 - seattlepi.com

Image 2 of 53

OUT: Bacon chocolate

. To be more precise, 60 percent of chefs said bacon-flavored chocolate is "yesterday's news." No word on bacon-maple dougnuts or bacon-topped brownies. But bacon jam was also considered passé. (Photo: TheHungryDudes, Flickr).

. These baby seedlings of any kind of greens – from kale to beet leaves – are thought to be more nutritious than their adult counterparts. But their popularity has waned since 2009, said the National Restaurant Association.

. Still popular, but no longer the new kid on the block, and down in "hotness" by 11 percentage points since last year.

OUT: Greek yogurt

. Still popular, but no longer the new kid on the block, and down in "hotness" by 11 percentage points since last year.

Photo: Pawel Dwulit, Getty Images

OUT: Greek yogurt . Still popular, but no longer the new kid on... Photo-5697492.77379 - seattlepi.com

Image 25 of 53

Taboola Gallery Frame Item-85307.77379 - seattlepi.com

Image 26 of 53

IN: Korean cuisine

. Nearly 60 percent of chefs said bi bim bap is hot, and not because of the kimchi. Korean cuisine has made inroads with Seattle foodies, with popular Kalbi Grill Express in Greenwood, Korean-French fusion at Joule and Korean street eats at Revel.

. Still trendy, according to 56 percent of surveyed chefs, but dropping. Free-rangers were among the top 20 food trends of 2009; they're now down to No. 61 on the survey's list of more than 200 food items.

, or the science of changing the taste and texture of food. Cocktail ice spheres, anyone? So niche it was never "in," except with Nathan Myhrvold, Microsoft's former chief tech officer and author of the molecular gastronomy tome "Modernist Cuisine." Myhrvold, right, is pictured in 2011.

So, wondering about Sriracha, cake pops and those colorful French cookies you see everywhere (macarons)? We did too. Sorry, the National Restaurant Association didn't quiz chefs about those trendy items.